Braised Short Ribs
cooking.nytimes.com
Claimed by Patrick Clark
Serves 4 · 2 of 6 items checked · 4 aisles
Produce
- Checked by Patrick Clark
Meat & Poultry
Pantry / Durable
- Checked by Patrick Clark
Recipe by Patrick Clark
Beef short ribs browned and braised in red wine until they fall from the bone, served with their own sauce.
Clark's winter cooking leaned on long braises, and short ribs were a favorite. The meat is seared hard, then cooked slowly with wine and aromatics until it is completely tender and the sauce has reduced to a glaze.
The dish
2 of 6 items checked
cooking.nytimes.com
Claimed by Patrick Clark
Serves 4 · 2 of 6 items checked · 4 aisles
Season the short ribs and brown them deeply on all sides in a heavy pot. Set them aside.
Soften the carrot, onion, and garlic in the same pot, then add the wine and scrape up the browned bits.
Return the ribs with the thyme and enough stock or water to come halfway up. Cover and braise at 325°F for two and a half to three hours.
Lift out the ribs, strain and degrease the cooking liquid, and reduce it to a sauce. Serve the ribs with the sauce spooned over and mashed potatoes alongside.
View a published recipe at NYT Cooking (opens in a new tab)
A new American dinner in Washington · Washington, D.C.